Prep the Shrimp: If using frozen raw shrimp, thaw completely, then peel and devein if needed. Pat the shrimp dry with paper towels to remove excess moisture. If using precooked shrimp, skip to Step 5 and add the shrimp after the sauce is prepared.

Mix the Sauce: In a bowl, combine ⅓ cup soy sauce, ⅓ cup honey, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, 3 cloves minced garlic, 1 teaspoon sesame oil, and ½ teaspoon red chili flakes (if desired). Stir until honey dissolves.

Make the Cornstarch Slurry: In a small bowl, mix 1 teaspoon cornstarch with ¼ cup water until smooth. Set aside; you’ll add it at the end to thicken the sauce.

Cook the Raw Shrimp (Skip if Using Precooked): Heat a large skillet over medium-high heat with a little oil. Add the shrimp in a single layer, cooking for about 2 minutes on each side until they turn pink and slightly browned. Remove the shrimp and set aside.

Prepare the Sauce: In the same skillet, pour in the honey-soy sauce mixture. Bring to a simmer over medium heat, stirring occasionally for 2-3 minutes until it slightly thickens.

Thicken the Sauce: Stir the cornstarch slurry, then slowly pour it into the skillet with the sauce, stirring constantly. Let cook for another 1-2 minutes until thickened.

Add the Shrimp: If using precooked shrimp, add them to the skillet now and toss in the sauce until heated through. If using previously cooked raw shrimp, return them to the skillet and toss until coated, cooking for 1 more minute.

Serve: Garnish with green onions or sesame seeds if desired, and serve hot over rice or noodles!